November 25, 2025 • 32 mins
Andy chats to KTLA’s Samanatha Cortese about the ongoing investigation into the mysterious murder of young Los Angeles girl Celeste Rivas Hernandez. Andy has to wear makeup for his day job as a KTLA news anchor, and sometimes he forgets he’s still wearing it when he hits the streets. Andy and the crew chat about eating Porto’s Bakery & Cafe Potato Balls for Thanksgiving. Andy chats live in studio with Ronit Halmos, who runs an Instagram account called @roniteatsssss, a funny food account about eating out in LA that’s more of a parody on local food influencers and bloggers than it is a restaurant review.
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Episode Transcript
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Speaker 1 (00:00):
You're listening to KFI AM six forty on demand.
Speaker 2 (00:09):
I'm Andy Reesmyer.
Speaker 3 (00:10):
Good evening on this Monday, November twenty fourth, the Monday
before Thanksgiving. I'll be with you all the way until
ten pm, just past seven o'clock. Right now, alongside mister
Mark Ronner in the newsroom.
Speaker 2 (00:21):
Welcome back, he welcome back to you, sir. Did you
have a nice Friday off? I did.
Speaker 4 (00:26):
You'd be shocked at what a difference just an extra
day off man. You look an inch taller and wider.
Did just some good food? Eating is fun? I don't
eat much during the week, so yes, absolutely amazing.
Speaker 3 (00:38):
Will you disclose at all what you did or do
we just have to think that you are the mystery
man who went and had some nice meals.
Speaker 4 (00:44):
I can't imagine a single listener who would find that
interesting or appealing.
Speaker 3 (00:48):
But if that is the litmus test for what we
should and shouldn't do on this show, we got a problem.
Speaker 4 (00:55):
A point taking. Point taken. But it's good to be back.
I like work. I never take days off. I have
to be reminded take days off. I always work holidays.
I just I think my identity is a little too
tied up in what I do, which is extremely unhealthy.
Speaker 2 (01:08):
It's tough.
Speaker 3 (01:08):
But if you like what you do, which I hope
you do because I like what I do, born to it,
I know you got the voice for it. You have
the disposition alongside Sam and Nicky as well. Good evening
to you too. Nice to see you. Always a pleasure, sir.
How about Mark Thompson?
Speaker 5 (01:24):
How about Mark embarrassing me on air by talking about
the time I got dumped on my birthday? Oh no,
could have been worse.
Speaker 2 (01:33):
He brought that up. I want to I want to
hear that story.
Speaker 4 (01:35):
Later.
Speaker 5 (01:36):
I put him off air and I said I don't
care what you do with that. And then he went
back on air and said, Nikki, our producer got dumped
on her.
Speaker 2 (01:44):
Oh wait, you gave him consent? Yeah you did?
Speaker 6 (01:46):
That?
Speaker 5 (01:46):
Was like, I look like such a loser now.
Speaker 3 (01:50):
Also, I just will say this, from knowing you for
like three months, maybe I feel like you share a
lot of information openly on the air in the hallways.
Speaker 7 (02:01):
Imagine what I'm not sharing.
Speaker 3 (02:03):
Then, well, we've got lots coming up on the show tonight.
Brown Friday is on the way. I don't know what
that's about. Is La County heading in the wrong direction,
many people think. So we'll get into that. Plus Ronnie
from Ronei Eats, Well, yeah, Brown Friday is related to Thanksgiving.
Speaker 2 (02:26):
We'll get into that.
Speaker 3 (02:27):
Plus Ronny from Ronie Eats will stop buying about thirty
minutes and we will be taking some calls in a
little bit. She actually just texted me says she's outside
and Nicky's phone number seems to not be working. Okay, right, Well,
you gave her the wrong numb I must have. I
must have. So I'll tell you what if you wanna,
If you want to pop on down and get her.
Speaker 2 (02:50):
There you go. I'll get to the news here.
Speaker 3 (02:52):
So this is you know, it's a show that's kind
of like an airplane that we're building while we're flying.
Speaker 4 (02:56):
It that inspires confidence. Yeah, yeah, you're like the Boeings.
Speaker 2 (03:00):
That's right. Who knows if a door will just blow
off in the middle of the show. Exciting.
Speaker 3 (03:05):
We are, of course going to be doing the show
all night, and we'll talk about Thanksgiving and some other
restaurant things later. There's a restaurant in California. An employee
has collaborated allegedly with another one to bring this restaurant
down how that happened, and if you want to reach me,
you can on the iHeartRadio app. You can look for
the little microphone by Kfi and you can leave a
(03:27):
talkback will play it on the show, or you can
message me at Andy KTLA anywhere Internet is sold, Instagram, Twitter, MySpace.
Some real news here though. Latest in the case of
all involving David Celestereevas, of course, is the girl who
was found dead in the back of his Tesla. Autopsy
(03:49):
records related to her will not be available to be seen.
La County Medical Examiner's Office is blaming the LAFD KTLA.
Samantha Cortes was reporting about it earlier today. Here's a
little bit of her report.
Speaker 8 (04:00):
Hey, Sharon Micah Attorneys A determining how revs Hernandez died
will be critical for investigators to make an arrest. Today
we've learned the public will be restricted from learning that
information before police. That's following a court order granted Friday.
Speaker 9 (04:17):
Two critical pieces of information are needed, and that is
the manner of death and the toxicology reports.
Speaker 8 (04:25):
In the investigation into the death of fourteen year old
Celeste Revas Hernandez from Lake elsinor only detectives will have
those details for now. The girl's body was found in
the trunk of singer David's tesla in the Hollywood Hills
in September. Sources tell TMZ. The body was dismembered and
partially frozen. The laped was granted a security hold, which
(04:45):
is a court order to keep the medical examiner's findings
from being made public.
Speaker 9 (04:50):
The corner and the police are not to release any
information to the media until those two critical data points
are known, because once we know what the manner of
death is, then the police will be able to put
all that information that they've gathered together to determine whether
(05:11):
or not this was a homicide and who was involved.
Speaker 8 (05:14):
Sources tell KTLA singer David is a suspect, and now
another person is reportedly being investigated for being involved before, during,
or after her death. Attorney Mark Geragos, not connected to
the case, says detectives are investigating a trip David took
to a remote area of Santa Barbara County in the
middle of the night around the same time it's believed
(05:36):
Revus Hernandez died, which.
Speaker 6 (05:38):
Has allowed them to at least try to put a
circle around the various people who may or may not
have more information. They believe that they have triangulated locations
which are very interesting to their investigation.
Speaker 3 (05:55):
Joining us now is KTLA Samantha Cortes via the telephone.
Speaker 2 (05:58):
Good evening on this Monday.
Speaker 3 (05:59):
This this is just an insane story, and I feel
like every time that there's a news update about it,
it gets weirder and weirder.
Speaker 10 (06:07):
I yeah, even since I filed that report, which by
the way, very weird to sit here and listen to
myself over the phone. But even since I filed that
report earlier today, there have been a couple other articles.
For example, LA Time spoke with LAPD detective who said
that the reporting my TMZ that the body was dismembered
(06:28):
and frozen is wrong.
Speaker 7 (06:29):
Is incorrect and.
Speaker 10 (06:30):
Even if you think about it logically, if something was
frozen in a trunk during the summer heat through September.
Speaker 2 (06:37):
Yeah, I wouldn't stay frozen, for law.
Speaker 10 (06:39):
Probably wouldn't stay frozen. I thought that was weird, so
made sure to attribute that to TMZ, who, by the way,
went on Zillow got pictures of the home that David
was renting, measured the size of the freezer. Compared that
to the size of a torso of a fourteen year old, Like,
they went all in on that and maybe we'll learn
something about that is true. But to one detective speaking
(07:01):
with LA Times, they had other media's reporting that she
was frozen and dismembered, and they said that's not true.
Speaker 3 (07:07):
Why did the Los Angeles Police Department want the medical
examiner to withhold the records?
Speaker 10 (07:13):
When I spoke with LATD today, they said they just
wanted to prevent this information from being released to the
public at the same time as or when the police
found out. They wanted to find out before it was
made public. And one detective, when filing for this order
with the court, said that the findings of the autopsy
(07:34):
would reveal or tend to reveal ongoing investigation materials. They
say it may compromise the integrity of the investigation.
Speaker 7 (07:42):
Interesting.
Speaker 10 (07:43):
He also said this may compromise or make public the
identity of witnesses or informants who are cooperating with law enforcement.
Speaker 7 (07:53):
So that.
Speaker 10 (07:55):
The judge denied this. By the way, they tried to
get this basic it's not a gag order, but just
for Layman's terms, they tried to get this done the
week after the body was found, and it was denied
they didn't have a good enough reason to keep it private.
Speaker 1 (08:09):
Wow, it was this.
Speaker 3 (08:10):
So then does this mean? I mean, they obviously know
a lot more. This is normal that they would know
a lot more than what we know as far as
in the media. But this other suspect, which is a
new development in the last week or so, do some
people know who this is?
Speaker 9 (08:25):
You know?
Speaker 10 (08:25):
I am just attributing that to Mark Garrigus and Harvey
Levin with TMZ. They are the ones who say they
have sources that they've been told there's another potential suspect.
They said that it's possible that David or a primary
suspect rather had help with what happened to select and
(08:48):
just something interesting. They've been a little hesitant to call
it a murder investigation. In this court order it says
it is identified as a murder investigation. Robbery Homicide Division
filed that declaration and referred to it as an investigation
(09:08):
into murder.
Speaker 2 (09:09):
What's complicated about that? Though?
Speaker 3 (09:11):
What I assume, and this is the last question I'll
let you go, but that if there's not a cause
of death, that's easily identifiable.
Speaker 2 (09:18):
Does that make it harder to charge this as a murder?
Speaker 10 (09:22):
You know, we spoke with KJLA analyst Alison Triesol, who's
a criminal defense attorney, and she said, they're waiting for
the cause of death and they're waiting for the toxicology.
Those two things are really crucial for District Attorney's office
prosecutors to be able to nail what happened here, who
to blame. There are some theories going around on social
(09:43):
media that may be celessed overdosed and David panicked and
didn't know what to do, and she was fourteen when
they thought she was nineteen. But all of this is
just rumor until we hear from La Police Department Robbery
Homicide Division or the District Attorney's office, And that is
something Alison Triesol our analysts said, listen to those two sources.
Speaker 3 (10:05):
Well, thank you for calling in, Katla. Samantha Cortes, who
has been following the story, done a lot of reporting
about it, and then today of course, did that latest
update where the medical examiner will no longer be releasing
at least right now autopsy records Medical examiner report records
in the death of Celeste reevas.
Speaker 10 (10:23):
And he's not thrilled about that. By the way, medical
examiner says he's fought really hard to keep these kinds
of things transparent and open to the public. But core
order went through. Judge approved it today.
Speaker 3 (10:34):
All righty, well, thank you so much. We've got lots
more coming up.
Speaker 1 (10:39):
You're listening to KFI AM six forty on demand.
Speaker 2 (10:44):
I'm Andy Reesmeyer. Nice to see you.
Speaker 3 (10:46):
Good evening. I can't see you. You can't see me.
That's actually my favorite part about this job. This morning,
I woke up at like four forty five, hopped in
the car, drove down to Sunset Bronson, and had to
slap on about a gallon of make up in order
to go on TV.
Speaker 2 (11:01):
You like the makeup, no no.
Speaker 3 (11:04):
And I sometimes will forget that I'm wearing it. I'll
go out and I'll like get back in the car
after having like grabbed lunch or something.
Speaker 2 (11:10):
Like, Oh no, I looked like a clown. I looked
like a lunatic.
Speaker 3 (11:13):
And it's la so like, obviously people are crazier than
I am for the most part, But I always think, like, wow,
everyone's just walking around tolerating me looking like a little
porcelain doll.
Speaker 2 (11:22):
What about a little eyeliner now? And then that skyeliner.
Speaker 3 (11:27):
I like a little bit of eyebrow pencil. That's a
new thing that they started doing for me. I don't
know if my eyebrows are going gray, but the makeup
artist was like, we need to fill in your eyebrows now.
Speaker 2 (11:37):
So here's that.
Speaker 3 (11:40):
Unlocked a new complex for me. Thanks a lot, everybody.
So they want you to look like what a female vulcan?
Speaker 2 (11:48):
What is this? Or maybe more Peter Gallagher you know, yeah, yeah,
he was, He's known for those.
Speaker 3 (11:54):
Yeah, it's his eyebrows do most of the acting. By
the way, I knew you were telling me about this.
In the break for Thanksgiving this year, a lot of
discussions being had about are you, you know, for a
smaller group, are you making food if you don't have
like seven to ten people. It's really it's really difficult
to justify making a full on Thanksgiving meal. So the
(12:16):
conversation then becomes, Okay, do you pick up, do you
go out to eat?
Speaker 2 (12:18):
What's the deal?
Speaker 3 (12:19):
And you might have a hack with our our very
own portos mister Mark Ronner.
Speaker 4 (12:23):
Well, I'm so excited about this. You asked me at
the start of the show. If I'd done anything and
this was it was like Mount Fuji was too big
for me to have any perspective on it. I ordered
the balls from Portos for Thanksgiving. Anybody listening who's having
a Beavis and butt Head moment, Yeah, yeah, they're fantastic.
Speaker 2 (12:45):
There.
Speaker 4 (12:45):
There are these potato balls with turkey and gravy and
veggies inside them.
Speaker 2 (12:50):
Oh yeah. Throughout the rest of the year.
Speaker 4 (12:51):
You can buy balls with like cheese and peppers or
ground beef and stuff. They're delicious. And so we've got
a ball feast for Thanksgiving coming up.
Speaker 3 (13:01):
I can't I can't wait for you. I'm very happy
for you to enjoy that. The thing is so funny
is that I feel like like a lot of people
people know about this.
Speaker 2 (13:11):
Yeah, like people like wait in line for hours here
at Burbank.
Speaker 3 (13:14):
They've got multiple locations out I think, is there a
Portos in an airport yet?
Speaker 2 (13:18):
I don't know, as the one that I.
Speaker 4 (13:20):
Go to near me is in north Ridge and there's
always a line.
Speaker 3 (13:26):
Yeah, but it's worthy of it. The food is terrific,
it is, and it's a really reasonably priced lunch. We're
looking at like maybe two bucks per ball. Yeah, that's
not bad for Thanksgiving. I think the average person can
eat like what two, three, maybe four tops.
Speaker 2 (13:43):
Sure, it depends on how hungry you are.
Speaker 3 (13:45):
They've got great umpanadas also, and you know what they're
that you can't sleep on their desserts. They got great
Cuban sandwich. Porthos is one of those like classic valley things,
and I think the original is the one up in
Burbank just about you know, you can just if you
wanted to go for lunch, you could make it in
like three minutes. Oh, the originals at Magnolia and Buenavista
or Hollywood Way.
Speaker 2 (14:04):
Yeah, that's right here. I got it all the time.
I made Tomorrow, we need to go over there and
grab a couple of those balls. They're amazing.
Speaker 3 (14:09):
They are very good and real crunchy and nice, and
they travel well too, so if you want to take
them in somewhere, they stay pretty well. I love that
we're talking about portos, like we just discovered this like
new hole a thing. But I'm happy that. I'm happy
that you experienced it. I gotta, I gotta, I gotta go.
I gotta take you to islands next.
Speaker 2 (14:28):
What's that.
Speaker 3 (14:30):
The Island the Islands. Is that the restaurant you know
they've got like a Hawaiian burger.
Speaker 2 (14:35):
Have you not been to Islands?
Speaker 4 (14:36):
No, I mean add it to our list, which now
includes the Sizzler and the chowder Bards.
Speaker 2 (14:42):
Yeah. Apparently the Sissler.
Speaker 3 (14:43):
I've been finding out recently that they've been like reupting
their game. They've got to be careful because you know
what happened to Cracker Barrel. As soon as you start,
the mob will come after you.
Speaker 2 (14:56):
Now.
Speaker 3 (14:56):
I don't know if people feel the same way about
Sizzler that they do about Cracker Barrel. I didn't know
that many people cared about Cracker Barrel, but they gotta
be careful.
Speaker 4 (15:03):
On the Van diagram. I think there's some overlap between
Sizzler and cracker Berry.
Speaker 2 (15:07):
Well, sure, they probably do a discount for sixty five
and up. I hope, Yeah, what one would think. Uh,
I don't think i'd been to a Cracker Barrel.
Speaker 5 (15:17):
I went to one, and I went to my first
and only one in in Indiana.
Speaker 2 (15:22):
That's right, that's where you go, That's where you would
get one.
Speaker 5 (15:24):
Yeah, And I was like, I can't eat and I
ordered off the menu. I ordered basically potatoes and eggs,
and I swear to you they went into the kitchen
and said there's a foreigner here. Because I tried for
the most health, there was nothing healthy, and I was like,
I want a latter you or a cappuccino.
Speaker 2 (15:39):
Oh my god, what are you doing?
Speaker 7 (15:41):
No?
Speaker 5 (15:41):
I ordered a cappuccino and it came out it was
the pot of coffee with some whipped cream.
Speaker 7 (15:45):
You know what.
Speaker 2 (15:46):
You know, I grew up in Indiana.
Speaker 3 (15:47):
If somebody came into our cracker barrel ordering a cappuccino,
we would call the police.
Speaker 2 (15:50):
So you might as well order plutonium. Yeah, okay, Like
there's a terrorist here.
Speaker 7 (15:54):
I felt like.
Speaker 5 (15:54):
All eyes were on me and they heard me talk
to him. Ah that makes sense, Yeah, she's not one
of us.
Speaker 7 (16:00):
Her.
Speaker 3 (16:00):
Did they try to bring you some sleeves to cover
up your tattoos?
Speaker 5 (16:03):
Probably that we actually stopped on the way. We were
on a road trip and we stopped at Terror Hort
or is I like to.
Speaker 2 (16:11):
Call it, I'm dying, I'm dying. Who's going to tell her?
Speaker 5 (16:16):
I took a photo outside Terror Hort, but one of
those sitcom photos where I jump in the air like
yay San Francisco, and then a federal officers came screeching
out of nowhere and made us delete the photos. They
said it was contraband.
Speaker 2 (16:30):
Well that's Indiana for your friend.
Speaker 5 (16:32):
But he missed. And then he went into the deleted
file and deleted the photos out of the deleted file.
But he missed, a federal officer.
Speaker 2 (16:42):
We weren't allowed to be at terror.
Speaker 3 (16:44):
Hort Tara Hart, Yes, you're a Tera Harty Tera. All right,
we're way over time here. We gotta we gotta take
a quick break. When we come back from Ronet Eat,
we'll be joining us. She's doing a social media influencing
in food in a very cool and not obnoxious way,
(17:06):
in like a funny way. She's combining legitimate comedy with
exploring Los Angeles food, and it's uh, I'm eating it
all up. I can't get enough of it. That's all
coming up. It's I am six forty. I'm Andy Reesmeier.
Speaker 1 (17:19):
You're listening to KFI AM six forty on demand, isn't I'm.
Speaker 2 (17:29):
Not sure what this is? Is this like Disney esque?
This is this is another place like home for the
whole time. It's just a long intro, isn't it? Oh,
I don't know. I mean maybe you listen. It was
very nice.
Speaker 3 (17:40):
If I am six forty real Live everywhere on the
iHeartRadio app, I'm Andy Reesmeyer joining me in studio right now.
Is Roneat from roneat Eats, an Instagram account a TikTok
experience that is combining legitimate food reviews of the Los
Angeles food scene with actual comedy. Many of her videos
receive hundreds and hundreds of thousands of yews. Here is
(18:02):
one that I first saw and I was like, oh,
this is so genius. This is titled planning a Night
Out for My Worst Enemy.
Speaker 7 (18:10):
Listen Planning a Night Out in LA for my Worst
Enemy west Side edition. Of course, my worst enemy is
obsessed with the West Side and they've been begging me
to go to the waterfront in Venice. We waited on
the stinky Venice boardwalk for thirty five minutes just to
make it into this hellscape. Look around and notice that
everyone is blackout drunk at seven pm. These Newport guys
(18:32):
just won't leave us alone. And after hearing the entire
fish Er discography, it's time to finally go to dinner,
and that reservation has to be at one of the
most pointless chains in all of Los Angeles, which is,
of course think somehow that's mediocre. West.
Speaker 2 (18:47):
Of course, thanks for being with us tonight.
Speaker 7 (18:50):
Thanks for having me. I'm so excited.
Speaker 3 (18:52):
So I love this because the influencer world is so.
Speaker 2 (18:58):
Ripe for Perry.
Speaker 3 (19:00):
Totally, and I feel like especially this kind of like
very specific local LA parody is is just it's like
right up my alley.
Speaker 2 (19:10):
But also just I think.
Speaker 3 (19:12):
There's so many people who breathlessly will talk about these
absolutely stupid restaurants where you have to wait for years
to sit there while people shout at each other over
terrible house music, that the whole point of going to
the restaurant is just to be seen. It's it's like
(19:33):
almost a whole category of types of restaurants in LA
that are just for Instagram. Definitely, Like the food is
like it sucks a lot of terri and I don't
want to throw anybody under the bus or anything like that,
but I've found that this is almost like it's it's
existing maybe as like a separate group of restaurants to
the to the actual restaurants that we like to go to.
Speaker 2 (19:52):
What made you want to start doing this? And and
and are are.
Speaker 3 (19:56):
You surprised that like people have just like totally resonated
with it.
Speaker 7 (20:00):
Well, I started talking about food and stuff in general
on the internet because I feel like I have good
dayste if I do say so myself. Yeah, of course,
people like ask for my opinion and like my friends
and family and stuff like that, and I have very
strong opinions as well. Yeah, and I love to have
fun with it, and like I, you know, do make
(20:20):
fun of people, make fun of my friends. I make
fun of my not friends. So I just thought it
was like a great way to kind of encapsulate like
my personality while talking about things that I'm that I
love to do, like go to restaurants and stuff.
Speaker 2 (20:32):
And how long have you been?
Speaker 3 (20:33):
I guess were you an accidental I mean I would
say legitimate like influencer at this point, But does that.
Speaker 2 (20:39):
Feel like something that you actually tried to do.
Speaker 7 (20:41):
I don't know if I really tried to be an influencer,
would even like call myself that. I guess now we're
being called.
Speaker 2 (20:47):
Creators creators, yes, excuse me.
Speaker 7 (20:50):
But no, I just kind of just started working and
I just kind of started rolling with it.
Speaker 3 (20:54):
Yeah, because now you're doing legitimate restaurant reviews. Yes, where
you're going out and you're you're trying stuff, but it's
obviously kind of through your lens. Some people comment things
like this is the female Anthony Bourdain, which is very cool.
Speaker 2 (21:08):
It's just the highest Is that wild?
Speaker 3 (21:11):
I mean without hopefully a lot of the bad stuff
right right to a point right exactly?
Speaker 2 (21:17):
Uh where?
Speaker 3 (21:18):
You know? Where do you think we are in LA
right now? As far as the food, I think we're
in a weird spot.
Speaker 7 (21:24):
I agree.
Speaker 3 (21:26):
I'm curious what your what your thoughts are on, Like
are we in a bubble? Like what's going on?
Speaker 7 (21:31):
So I think that like back to what you were
saying before, the kind of like fake type of restaurants.
You know, I'm kind of grateful that they exist because
it gives like those types of people a place to go,
and they deserve to have fun too.
Speaker 2 (21:42):
So we don't have to be on it.
Speaker 7 (21:44):
I don't have to be around them. It's really perfect.
But overall, I think we're kind of in a place where,
like the internet has just been such a huge influence
in food, for better or for worse. I think it
helps restaurants. I think it also makes people forget about restaurants.
Like there's a couple of new places in LA like
Wilds and you and I were just talking about Max
and Helens. Yes, the internet has just completely blown up.
(22:06):
But then places like that in a couple of years
sometimes people tend to kind of forget and they're just
onto the new.
Speaker 3 (22:12):
Yeah, which I'm sure that is very cyclical and normal
for restaurants, but it does feel like exceptionally crazy in
LA where you also have this like social media component
to restaurants that makes them like tourist destination exactly.
Speaker 7 (22:26):
Yeah. But have you been to Porthos by the way,
Oh of course, So like there's classic places like that
that were grateful that they don't need, you know, the influencers.
Speaker 2 (22:35):
What about Islands? Have you have you hit Islands lately?
Speaker 7 (22:38):
That is like I'm a valley girl. Yeah, I love Islands.
I used to go there as a kid all the time.
Speaker 3 (22:42):
I there's a there's a place in Studio City or
Sherman Oaks rather with this the Islands and the Mendocino farms, right,
And it's like the greatest Sophie's choice ever because if
you're going to Mendo and you're like, ah, I'm trying
to do something healthy. I'm trying to do something just
like easy and quick. Well, I mean relatively speak.
Speaker 7 (23:00):
I hear it's all frozen, get out of town, that's
what I hear.
Speaker 3 (23:04):
Well, the people are telling there goes our Mendocino Farm sponsorship.
Thanks a lot. But in my head, yes, it's like, Okay,
I can get a salad and somehow that's sort of
healthy and I'm going there and compared to like, you know,
deep fried chicken fingers with six different kinds of fish,
French fries and ranch and all the dipping sauces. Yeah,
(23:25):
that I'm always kind of fighting, like don't my girlfriend.
I were like, if you say I want to go
to Islands, I have to say no. Like it's a
good game that we play over and over. So when
when you're thinking about restaurants that are that are popping
up right now, where do you like to go? That's
cool that it feels like it's it's not annoying.
Speaker 7 (23:44):
Yeah. I feel like, actually recently I kind of have
been feeling a little bit off like fine dining in general,
just because I feel like the chances of being disappointed
are so high because the bill is so steep.
Speaker 3 (23:55):
Yeah, but the risk is crazy. I went to a
place recently in Studio City and it was for two people.
Speaker 2 (24:01):
It was four hundred dollars in the valley.
Speaker 7 (24:05):
Yeah, I mean Studio City is basically the city.
Speaker 2 (24:08):
Now it's basically lost.
Speaker 3 (24:10):
I mean, and I was like, this has gotta be
and I won't say what it is, but it's like
a new trendy restaurant.
Speaker 2 (24:15):
You could look it up.
Speaker 7 (24:16):
I'm so curious, so I have to ask you.
Speaker 2 (24:18):
I don't want to.
Speaker 3 (24:18):
Talk ill, but I just it was like silly, and
I felt like I was being performed too.
Speaker 2 (24:23):
And I was like, just make the food.
Speaker 3 (24:24):
Yeah, and I know that that's like a cool thing
that people like, but it's strange. Sorry, go ahead, Sorry,
I forgot what was your question.
Speaker 2 (24:30):
I don't know. I well, fine dining. The risk is
very high because yes, cost.
Speaker 7 (24:35):
Yes, So I feel like I kind of gravitate more
towards casual dining. So like I love going to like
fuh restaurants. I love like Asian food in general, like Chinese, tie, Vietnamese,
all Korean. Oh my god, I can't believe I said
Korean last. Koreatown is so big. Oh, it's very fun,
like my friends and I go to Koreatown all the time,
and it's so lively and like you have a more
fun experience than spending four hundred dollars for two people,
(25:00):
like for special occasions. I do do that, but it's
definitely more foreign for you.
Speaker 3 (25:04):
I want to take a break. Can you stick around
with us for the next segment? Yeah, I want to
talk about the hit list, where you're going, where we
should check out for sure? And then for Thanksgiving. Oh,
we're all trying to decide what we're gonna do for Thanksgiving.
If you're gonna go pick up food, if we're going
to order food ron or you already said Portos, that's
a pretty good contender.
Speaker 2 (25:22):
It's a Thanksgiving of balls at Casa del Mark.
Speaker 3 (25:27):
Well, when you say it that way, I don't know
how we can't be appetized.
Speaker 2 (25:31):
I don't know what you're talking about.
Speaker 1 (25:34):
You're listening to KFI AM six forty on demand.
Speaker 3 (25:43):
I mean, Andy Reesemeyer, we're live everywhere on the iHeartRadio app.
Nice to see you this evening. I'm gonna keep saying
it nice to see you. It's a crutch that I
have on TV that I don't I've learned that I say,
nice to see you.
Speaker 2 (25:54):
Obviously, it's the dumbest thing. It doesn't work on the radio.
Speaker 3 (25:57):
I can get away with it at TV, not here
here with roneit from ronete Eats.
Speaker 7 (26:02):
Uh.
Speaker 3 (26:03):
This is the way you spell this account r O
n I t e A T five s's correct high
barrier tantry. But if you do find it, which many
people have on TikTok and also Instagram, you can follow
her there. I'm sure if you just do the first
(26:25):
part of the name roneite Eats like you don't see,
there's not another one with.
Speaker 2 (26:30):
Six asses and my name?
Speaker 7 (26:31):
Isn't that common?
Speaker 2 (26:32):
No, it is not.
Speaker 3 (26:34):
There was some some debate in the studio here before
you came here on how to actually pronounce it.
Speaker 7 (26:40):
Yes, I'm glad you bring that up. And it's in
my bio as well. It's row neat and you said
it so perfectly. Well.
Speaker 3 (26:45):
I read that and I was like, it's probably how
she says it. But producer Nikki, who I guess, is Israeli, right.
Speaker 5 (26:52):
I'm Australian, but I grew up learning Hebrews. We pronounced
it differently down there.
Speaker 2 (26:57):
Is it an Australian thing or just a you thing?
Speaker 5 (27:00):
No, it's an Australian Hebrew thing, which is like there's
literally five of us.
Speaker 2 (27:06):
Got it?
Speaker 3 (27:07):
Okay, well there you go and well out now four
because you live here so correct. Yeah. Well, Rony is
with us. And we're talking about restaurants and restaurant culture.
This is something that we were talking about in the break.
There's not a lot of Greek people in Los Angeles
and therefore there's not a lot of Greek restaurants. I
can think of truly, like two of them, like I
think the Great Greek and Sherman Oaks and Greekman's which
(27:28):
is in Echo Park.
Speaker 7 (27:30):
Silver and the one in Malibu that I love.
Speaker 2 (27:33):
What's the one in Melbury?
Speaker 7 (27:34):
What's it called?
Speaker 3 (27:38):
I haven't been there yet. Sounds that sounds fantastic. Is
Tony there like? Is he like actually or is it
just like a mythical I've.
Speaker 7 (27:44):
Never met Tony, but he has a free special dip.
You got free bread and dip when you sit there.
It's amazing and you can bring your dog.
Speaker 2 (27:52):
Everything about that is great.
Speaker 7 (27:53):
It's perfect.
Speaker 2 (27:54):
Here's your review of Greekmans.
Speaker 7 (27:56):
I'm going to eat this today. We are at Greekman's
and Silver Hot Date. Hot Date on a cozy little
Monday night dinner. I've never been here. I'm so excited.
Lives are really.
Speaker 4 (28:06):
Good so far.
Speaker 1 (28:06):
Let me show you.
Speaker 7 (28:08):
And there's a parking.
Speaker 3 (28:10):
Lots huge and there's some beautiful saganaky here.
Speaker 7 (28:16):
Are you joking?
Speaker 2 (28:17):
Are you joking?
Speaker 7 (28:19):
Charli xcx nod?
Speaker 3 (28:20):
So you know when you when you're doing this stuff,
uh is it? Do you do you tell the restaurants
that you're coming? You just come and do it sometimes? Also,
my friend Rob is in that video Shout Out Rob.
He gave me the idea to do the Worst Enemy videos.
Speaker 7 (28:35):
He does it for like furniture stuff, and he was
I was like, I should do that for restaurants and
he was like, go for it.
Speaker 2 (28:40):
That's hilarious.
Speaker 7 (28:41):
Love you, Rob. But yeah, sometimes the restaurant knows I'm coming,
and sometimes they're kind enough to comp my meal when
they know I'm coming. But I also just if I
really like a place, I like to promote it. So
I'd say it's probably like, I mean, I'm paying for
like a lot of my food that you see on
my page. But I'm also not trying to post like
anywhere that I don't like. I'm trying to like keep
(29:02):
it positive totally because it's so I mean, it makes
such a difference for these restaurants, and.
Speaker 3 (29:06):
It's absolutely I mean when I get a restaurant, it's
getting hundreds of thousands of views from a cool video
from somebody who's into it. Yeah. I think it really
makes a big difference.
Speaker 7 (29:15):
Yeah. Huge.
Speaker 3 (29:16):
The next question, I want to ask you last question
actually because we've got to get out of here soon.
Speaker 7 (29:19):
All right.
Speaker 2 (29:20):
Thanksgiving is this weekend.
Speaker 7 (29:21):
This week, this week, it's a whole Thanksgiving week one week,
Oh only one day thanks Week.
Speaker 3 (29:27):
We celebrate it for one day, but it feels like
it goes on forever.
Speaker 7 (29:30):
Yeah, there's friends Giving.
Speaker 2 (29:31):
What do you think? You're right?
Speaker 3 (29:33):
Thanksgiving went from being one day when we were young
to now being like an entire month long event. Yes,
what do you think the move is? If you are
a younger LA person and you're not doing a whole
family meal, do you think you go out somewhere? And
if so where or do you think you like grab
something and bring it home?
Speaker 7 (29:50):
I you know, I don't really know, like where is
open on Thanksgiving? But what I would do is take
the opportunity to support small restaurants and pick up some
food from them. I recently got a mac and cheese
from Bridgetown Roty in East Hollywood for my friends giving fun.
And I mean I love to cook too, but I
was busy, like I had worked that day, so I
just picked up from them, And like, I love like
(30:12):
supporting small restaurants, and I think it's a great opportunity
to do that.
Speaker 2 (30:15):
Bridgetown Roady very good.
Speaker 7 (30:17):
Oh you've been there?
Speaker 2 (30:17):
Oh yeah? Was there were there? The mac and cheese
was good.
Speaker 7 (30:19):
Yes, And I got a tin. I know you can't
see this on the radio, but my hands are very wide.
Speaker 2 (30:23):
Yeah.
Speaker 3 (30:24):
Well I would say, like like visualize like three or
four feet wide.
Speaker 2 (30:28):
May Yeah, yeah, that's pretty big.
Speaker 7 (30:30):
It was like huge.
Speaker 2 (30:31):
Did you have leftovers? That's all?
Speaker 7 (30:33):
Oh, yes, I had leftovers that I'm now bringing to
my like actual Thanksgiving.
Speaker 2 (30:37):
Correct.
Speaker 3 (30:37):
And then hit hit me with like another couple of
restaurants that people should really try right now.
Speaker 7 (30:43):
Well, Greekman's we already shouted out. I'm glad I brought
up Bridgetown Roty.
Speaker 2 (30:49):
Islands.
Speaker 7 (30:52):
I'm trying to think of like restaurants that aren't super
popular that like should get attention, but I'm drawing a blank.
Speaker 3 (30:57):
Well, you recently you went to Dunsmore, which I know
is incredible.
Speaker 7 (31:00):
Yeah, they don't need more, No, they don't. That's what
I'm saying. Like all the hot places, I'm like, they
don't need more attention.
Speaker 2 (31:06):
That's right. Well, we'll just wait, we're whispering, hold on what.
Speaker 7 (31:11):
Oh sorry, I'm consulting my partner because he has a
really sharp memory, unlike me. I mean we go to
saying Gabriel Valley a lot.
Speaker 2 (31:19):
Oh, yeah, Valley Boulevard, A lot of good stuff there.
Speaker 7 (31:22):
Yes, Oh, Paradise Dynasty just opened in Glendale and they're
in the old didn't I funk spot and I loved
it there, great dumplings, not too far away, don't have
to go all the way to the SGV.
Speaker 3 (31:32):
Yes where else that's good. I mean those are some
great places.
Speaker 7 (31:37):
Yeah.
Speaker 3 (31:37):
Well, happy holidays, Happy Thanksgiving week. Yeah you too, and thanks.
Speaker 2 (31:41):
For being here.
Speaker 3 (31:41):
If you want to find her on the internet, Ronite
eats r O n I T e A T with
five s's five s's, you can find her on TikTok
and Instagram. Check out her videos funny and informative. Thanks Andy,
Thanks for being here.
Speaker 1 (32:00):
Kfi A M six forty on demand
You're listening to KFI AM six forty on demand.
Speaker 2 (00:09):
I'm Andy Reesmyer.
Speaker 3 (00:10):
Good evening on this Monday, November twenty fourth, the Monday
before Thanksgiving. I'll be with you all the way until
ten pm, just past seven o'clock. Right now, alongside mister
Mark Ronner in the newsroom.
Speaker 2 (00:21):
Welcome back, he welcome back to you, sir. Did you
have a nice Friday off? I did.
Speaker 4 (00:26):
You'd be shocked at what a difference just an extra
day off man. You look an inch taller and wider.
Did just some good food? Eating is fun? I don't
eat much during the week, so yes, absolutely amazing.
Speaker 3 (00:38):
Will you disclose at all what you did or do
we just have to think that you are the mystery
man who went and had some nice meals.
Speaker 4 (00:44):
I can't imagine a single listener who would find that
interesting or appealing.
Speaker 3 (00:48):
But if that is the litmus test for what we
should and shouldn't do on this show, we got a problem.
Speaker 4 (00:55):
A point taking. Point taken. But it's good to be back.
I like work. I never take days off. I have
to be reminded take days off. I always work holidays.
I just I think my identity is a little too
tied up in what I do, which is extremely unhealthy.
Speaker 2 (01:08):
It's tough.
Speaker 3 (01:08):
But if you like what you do, which I hope
you do because I like what I do, born to it,
I know you got the voice for it. You have
the disposition alongside Sam and Nicky as well. Good evening
to you too. Nice to see you. Always a pleasure, sir.
How about Mark Thompson?
Speaker 5 (01:24):
How about Mark embarrassing me on air by talking about
the time I got dumped on my birthday? Oh no,
could have been worse.
Speaker 2 (01:33):
He brought that up. I want to I want to
hear that story.
Speaker 4 (01:35):
Later.
Speaker 5 (01:36):
I put him off air and I said I don't
care what you do with that. And then he went
back on air and said, Nikki, our producer got dumped
on her.
Speaker 2 (01:44):
Oh wait, you gave him consent? Yeah you did?
Speaker 6 (01:46):
That?
Speaker 5 (01:46):
Was like, I look like such a loser now.
Speaker 3 (01:50):
Also, I just will say this, from knowing you for
like three months, maybe I feel like you share a
lot of information openly on the air in the hallways.
Speaker 7 (02:01):
Imagine what I'm not sharing.
Speaker 3 (02:03):
Then, well, we've got lots coming up on the show tonight.
Brown Friday is on the way. I don't know what
that's about. Is La County heading in the wrong direction,
many people think. So we'll get into that. Plus Ronnie
from Ronei Eats, Well, yeah, Brown Friday is related to Thanksgiving.
Speaker 2 (02:26):
We'll get into that.
Speaker 3 (02:27):
Plus Ronny from Ronie Eats will stop buying about thirty
minutes and we will be taking some calls in a
little bit. She actually just texted me says she's outside
and Nicky's phone number seems to not be working. Okay, right, Well,
you gave her the wrong numb I must have. I
must have. So I'll tell you what if you wanna,
If you want to pop on down and get her.
Speaker 2 (02:50):
There you go. I'll get to the news here.
Speaker 3 (02:52):
So this is you know, it's a show that's kind
of like an airplane that we're building while we're flying.
Speaker 4 (02:56):
It that inspires confidence. Yeah, yeah, you're like the Boeings.
Speaker 2 (03:00):
That's right. Who knows if a door will just blow
off in the middle of the show. Exciting.
Speaker 3 (03:05):
We are, of course going to be doing the show
all night, and we'll talk about Thanksgiving and some other
restaurant things later. There's a restaurant in California. An employee
has collaborated allegedly with another one to bring this restaurant
down how that happened, and if you want to reach me,
you can on the iHeartRadio app. You can look for
the little microphone by Kfi and you can leave a
(03:27):
talkback will play it on the show, or you can
message me at Andy KTLA anywhere Internet is sold, Instagram, Twitter, MySpace.
Some real news here though. Latest in the case of
all involving David Celestereevas, of course, is the girl who
was found dead in the back of his Tesla. Autopsy
(03:49):
records related to her will not be available to be seen.
La County Medical Examiner's Office is blaming the LAFD KTLA.
Samantha Cortes was reporting about it earlier today. Here's a
little bit of her report.
Speaker 8 (04:00):
Hey, Sharon Micah Attorneys A determining how revs Hernandez died
will be critical for investigators to make an arrest. Today
we've learned the public will be restricted from learning that
information before police. That's following a court order granted Friday.
Speaker 9 (04:17):
Two critical pieces of information are needed, and that is
the manner of death and the toxicology reports.
Speaker 8 (04:25):
In the investigation into the death of fourteen year old
Celeste Revas Hernandez from Lake elsinor only detectives will have
those details for now. The girl's body was found in
the trunk of singer David's tesla in the Hollywood Hills
in September. Sources tell TMZ. The body was dismembered and
partially frozen. The laped was granted a security hold, which
(04:45):
is a court order to keep the medical examiner's findings
from being made public.
Speaker 9 (04:50):
The corner and the police are not to release any
information to the media until those two critical data points
are known, because once we know what the manner of
death is, then the police will be able to put
all that information that they've gathered together to determine whether
(05:11):
or not this was a homicide and who was involved.
Speaker 8 (05:14):
Sources tell KTLA singer David is a suspect, and now
another person is reportedly being investigated for being involved before, during,
or after her death. Attorney Mark Geragos, not connected to
the case, says detectives are investigating a trip David took
to a remote area of Santa Barbara County in the
middle of the night around the same time it's believed
(05:36):
Revus Hernandez died, which.
Speaker 6 (05:38):
Has allowed them to at least try to put a
circle around the various people who may or may not
have more information. They believe that they have triangulated locations
which are very interesting to their investigation.
Speaker 3 (05:55):
Joining us now is KTLA Samantha Cortes via the telephone.
Speaker 2 (05:58):
Good evening on this Monday.
Speaker 3 (05:59):
This this is just an insane story, and I feel
like every time that there's a news update about it,
it gets weirder and weirder.
Speaker 10 (06:07):
I yeah, even since I filed that report, which by
the way, very weird to sit here and listen to
myself over the phone. But even since I filed that
report earlier today, there have been a couple other articles.
For example, LA Time spoke with LAPD detective who said
that the reporting my TMZ that the body was dismembered
(06:28):
and frozen is wrong.
Speaker 7 (06:29):
Is incorrect and.
Speaker 10 (06:30):
Even if you think about it logically, if something was
frozen in a trunk during the summer heat through September.
Speaker 2 (06:37):
Yeah, I wouldn't stay frozen, for law.
Speaker 10 (06:39):
Probably wouldn't stay frozen. I thought that was weird, so
made sure to attribute that to TMZ, who, by the way,
went on Zillow got pictures of the home that David
was renting, measured the size of the freezer. Compared that
to the size of a torso of a fourteen year old, Like,
they went all in on that and maybe we'll learn
something about that is true. But to one detective speaking
(07:01):
with LA Times, they had other media's reporting that she
was frozen and dismembered, and they said that's not true.
Speaker 3 (07:07):
Why did the Los Angeles Police Department want the medical
examiner to withhold the records?
Speaker 10 (07:13):
When I spoke with LATD today, they said they just
wanted to prevent this information from being released to the
public at the same time as or when the police
found out. They wanted to find out before it was
made public. And one detective, when filing for this order
with the court, said that the findings of the autopsy
(07:34):
would reveal or tend to reveal ongoing investigation materials. They
say it may compromise the integrity of the investigation.
Speaker 7 (07:42):
Interesting.
Speaker 10 (07:43):
He also said this may compromise or make public the
identity of witnesses or informants who are cooperating with law enforcement.
Speaker 7 (07:53):
So that.
Speaker 10 (07:55):
The judge denied this. By the way, they tried to
get this basic it's not a gag order, but just
for Layman's terms, they tried to get this done the
week after the body was found, and it was denied
they didn't have a good enough reason to keep it private.
Speaker 1 (08:09):
Wow, it was this.
Speaker 3 (08:10):
So then does this mean? I mean, they obviously know
a lot more. This is normal that they would know
a lot more than what we know as far as
in the media. But this other suspect, which is a
new development in the last week or so, do some
people know who this is?
Speaker 9 (08:25):
You know?
Speaker 10 (08:25):
I am just attributing that to Mark Garrigus and Harvey
Levin with TMZ. They are the ones who say they
have sources that they've been told there's another potential suspect.
They said that it's possible that David or a primary
suspect rather had help with what happened to select and
(08:48):
just something interesting. They've been a little hesitant to call
it a murder investigation. In this court order it says
it is identified as a murder investigation. Robbery Homicide Division
filed that declaration and referred to it as an investigation
(09:08):
into murder.
Speaker 2 (09:09):
What's complicated about that? Though?
Speaker 3 (09:11):
What I assume, and this is the last question I'll
let you go, but that if there's not a cause
of death, that's easily identifiable.
Speaker 2 (09:18):
Does that make it harder to charge this as a murder?
Speaker 10 (09:22):
You know, we spoke with KJLA analyst Alison Triesol, who's
a criminal defense attorney, and she said, they're waiting for
the cause of death and they're waiting for the toxicology.
Those two things are really crucial for District Attorney's office
prosecutors to be able to nail what happened here, who
to blame. There are some theories going around on social
(09:43):
media that may be celessed overdosed and David panicked and
didn't know what to do, and she was fourteen when
they thought she was nineteen. But all of this is
just rumor until we hear from La Police Department Robbery
Homicide Division or the District Attorney's office, And that is
something Alison Triesol our analysts said, listen to those two sources.
Speaker 3 (10:05):
Well, thank you for calling in, Katla. Samantha Cortes, who
has been following the story, done a lot of reporting
about it, and then today of course, did that latest
update where the medical examiner will no longer be releasing
at least right now autopsy records Medical examiner report records
in the death of Celeste reevas.
Speaker 10 (10:23):
And he's not thrilled about that. By the way, medical
examiner says he's fought really hard to keep these kinds
of things transparent and open to the public. But core
order went through. Judge approved it today.
Speaker 3 (10:34):
All righty, well, thank you so much. We've got lots
more coming up.
Speaker 1 (10:39):
You're listening to KFI AM six forty on demand.
Speaker 2 (10:44):
I'm Andy Reesmeyer. Nice to see you.
Speaker 3 (10:46):
Good evening. I can't see you. You can't see me.
That's actually my favorite part about this job. This morning,
I woke up at like four forty five, hopped in
the car, drove down to Sunset Bronson, and had to
slap on about a gallon of make up in order
to go on TV.
Speaker 2 (11:01):
You like the makeup, no no.
Speaker 3 (11:04):
And I sometimes will forget that I'm wearing it. I'll
go out and I'll like get back in the car
after having like grabbed lunch or something.
Speaker 2 (11:10):
Like, Oh no, I looked like a clown. I looked
like a lunatic.
Speaker 3 (11:13):
And it's la so like, obviously people are crazier than
I am for the most part, But I always think, like, wow,
everyone's just walking around tolerating me looking like a little
porcelain doll.
Speaker 2 (11:22):
What about a little eyeliner now? And then that skyeliner.
Speaker 3 (11:27):
I like a little bit of eyebrow pencil. That's a
new thing that they started doing for me. I don't
know if my eyebrows are going gray, but the makeup
artist was like, we need to fill in your eyebrows now.
Speaker 2 (11:37):
So here's that.
Speaker 3 (11:40):
Unlocked a new complex for me. Thanks a lot, everybody.
So they want you to look like what a female vulcan?
Speaker 2 (11:48):
What is this? Or maybe more Peter Gallagher you know, yeah, yeah,
he was, He's known for those.
Speaker 3 (11:54):
Yeah, it's his eyebrows do most of the acting. By
the way, I knew you were telling me about this.
In the break for Thanksgiving this year, a lot of
discussions being had about are you, you know, for a
smaller group, are you making food if you don't have
like seven to ten people. It's really it's really difficult
to justify making a full on Thanksgiving meal. So the
(12:16):
conversation then becomes, Okay, do you pick up, do you
go out to eat?
Speaker 2 (12:18):
What's the deal?
Speaker 3 (12:19):
And you might have a hack with our our very
own portos mister Mark Ronner.
Speaker 4 (12:23):
Well, I'm so excited about this. You asked me at
the start of the show. If I'd done anything and
this was it was like Mount Fuji was too big
for me to have any perspective on it. I ordered
the balls from Portos for Thanksgiving. Anybody listening who's having
a Beavis and butt Head moment, Yeah, yeah, they're fantastic.
Speaker 2 (12:45):
There.
Speaker 4 (12:45):
There are these potato balls with turkey and gravy and
veggies inside them.
Speaker 2 (12:50):
Oh yeah. Throughout the rest of the year.
Speaker 4 (12:51):
You can buy balls with like cheese and peppers or
ground beef and stuff. They're delicious. And so we've got
a ball feast for Thanksgiving coming up.
Speaker 3 (13:01):
I can't I can't wait for you. I'm very happy
for you to enjoy that. The thing is so funny
is that I feel like like a lot of people
people know about this.
Speaker 2 (13:11):
Yeah, like people like wait in line for hours here
at Burbank.
Speaker 3 (13:14):
They've got multiple locations out I think, is there a
Portos in an airport yet?
Speaker 2 (13:18):
I don't know, as the one that I.
Speaker 4 (13:20):
Go to near me is in north Ridge and there's
always a line.
Speaker 3 (13:26):
Yeah, but it's worthy of it. The food is terrific,
it is, and it's a really reasonably priced lunch. We're
looking at like maybe two bucks per ball. Yeah, that's
not bad for Thanksgiving. I think the average person can
eat like what two, three, maybe four tops.
Speaker 2 (13:43):
Sure, it depends on how hungry you are.
Speaker 3 (13:45):
They've got great umpanadas also, and you know what they're
that you can't sleep on their desserts. They got great
Cuban sandwich. Porthos is one of those like classic valley things,
and I think the original is the one up in
Burbank just about you know, you can just if you
wanted to go for lunch, you could make it in
like three minutes. Oh, the originals at Magnolia and Buenavista
or Hollywood Way.
Speaker 2 (14:04):
Yeah, that's right here. I got it all the time.
I made Tomorrow, we need to go over there and
grab a couple of those balls. They're amazing.
Speaker 3 (14:09):
They are very good and real crunchy and nice, and
they travel well too, so if you want to take
them in somewhere, they stay pretty well. I love that
we're talking about portos, like we just discovered this like
new hole a thing. But I'm happy that. I'm happy
that you experienced it. I gotta, I gotta, I gotta go.
I gotta take you to islands next.
Speaker 2 (14:28):
What's that.
Speaker 3 (14:30):
The Island the Islands. Is that the restaurant you know
they've got like a Hawaiian burger.
Speaker 2 (14:35):
Have you not been to Islands?
Speaker 4 (14:36):
No, I mean add it to our list, which now
includes the Sizzler and the chowder Bards.
Speaker 2 (14:42):
Yeah. Apparently the Sissler.
Speaker 3 (14:43):
I've been finding out recently that they've been like reupting
their game. They've got to be careful because you know
what happened to Cracker Barrel. As soon as you start,
the mob will come after you.
Speaker 2 (14:56):
Now.
Speaker 3 (14:56):
I don't know if people feel the same way about
Sizzler that they do about Cracker Barrel. I didn't know
that many people cared about Cracker Barrel, but they gotta
be careful.
Speaker 4 (15:03):
On the Van diagram. I think there's some overlap between
Sizzler and cracker Berry.
Speaker 2 (15:07):
Well, sure, they probably do a discount for sixty five
and up. I hope, Yeah, what one would think. Uh,
I don't think i'd been to a Cracker Barrel.
Speaker 5 (15:17):
I went to one, and I went to my first
and only one in in Indiana.
Speaker 2 (15:22):
That's right, that's where you go, That's where you would
get one.
Speaker 5 (15:24):
Yeah, And I was like, I can't eat and I
ordered off the menu. I ordered basically potatoes and eggs,
and I swear to you they went into the kitchen
and said there's a foreigner here. Because I tried for
the most health, there was nothing healthy, and I was like,
I want a latter you or a cappuccino.
Speaker 2 (15:39):
Oh my god, what are you doing?
Speaker 7 (15:41):
No?
Speaker 5 (15:41):
I ordered a cappuccino and it came out it was
the pot of coffee with some whipped cream.
Speaker 7 (15:45):
You know what.
Speaker 2 (15:46):
You know, I grew up in Indiana.
Speaker 3 (15:47):
If somebody came into our cracker barrel ordering a cappuccino,
we would call the police.
Speaker 2 (15:50):
So you might as well order plutonium. Yeah, okay, Like
there's a terrorist here.
Speaker 7 (15:54):
I felt like.
Speaker 5 (15:54):
All eyes were on me and they heard me talk
to him. Ah that makes sense, Yeah, she's not one
of us.
Speaker 7 (16:00):
Her.
Speaker 3 (16:00):
Did they try to bring you some sleeves to cover
up your tattoos?
Speaker 5 (16:03):
Probably that we actually stopped on the way. We were
on a road trip and we stopped at Terror Hort
or is I like to.
Speaker 2 (16:11):
Call it, I'm dying, I'm dying. Who's going to tell her?
Speaker 5 (16:16):
I took a photo outside Terror Hort, but one of
those sitcom photos where I jump in the air like
yay San Francisco, and then a federal officers came screeching
out of nowhere and made us delete the photos. They
said it was contraband.
Speaker 2 (16:30):
Well that's Indiana for your friend.
Speaker 5 (16:32):
But he missed. And then he went into the deleted
file and deleted the photos out of the deleted file.
But he missed, a federal officer.
Speaker 2 (16:42):
We weren't allowed to be at terror.
Speaker 3 (16:44):
Hort Tara Hart, Yes, you're a Tera Harty Tera. All right,
we're way over time here. We gotta we gotta take
a quick break. When we come back from Ronet Eat,
we'll be joining us. She's doing a social media influencing
in food in a very cool and not obnoxious way,
(17:06):
in like a funny way. She's combining legitimate comedy with
exploring Los Angeles food, and it's uh, I'm eating it
all up. I can't get enough of it. That's all
coming up. It's I am six forty. I'm Andy Reesmeier.
Speaker 1 (17:19):
You're listening to KFI AM six forty on demand, isn't I'm.
Speaker 2 (17:29):
Not sure what this is? Is this like Disney esque?
This is this is another place like home for the
whole time. It's just a long intro, isn't it? Oh,
I don't know. I mean maybe you listen. It was
very nice.
Speaker 3 (17:40):
If I am six forty real Live everywhere on the
iHeartRadio app, I'm Andy Reesmeyer joining me in studio right now.
Is Roneat from roneat Eats, an Instagram account a TikTok
experience that is combining legitimate food reviews of the Los
Angeles food scene with actual comedy. Many of her videos
receive hundreds and hundreds of thousands of yews. Here is
(18:02):
one that I first saw and I was like, oh,
this is so genius. This is titled planning a Night
Out for My Worst Enemy.
Speaker 7 (18:10):
Listen Planning a Night Out in LA for my Worst
Enemy west Side edition. Of course, my worst enemy is
obsessed with the West Side and they've been begging me
to go to the waterfront in Venice. We waited on
the stinky Venice boardwalk for thirty five minutes just to
make it into this hellscape. Look around and notice that
everyone is blackout drunk at seven pm. These Newport guys
(18:32):
just won't leave us alone. And after hearing the entire
fish Er discography, it's time to finally go to dinner,
and that reservation has to be at one of the
most pointless chains in all of Los Angeles, which is,
of course think somehow that's mediocre. West.
Speaker 2 (18:47):
Of course, thanks for being with us tonight.
Speaker 7 (18:50):
Thanks for having me. I'm so excited.
Speaker 3 (18:52):
So I love this because the influencer world is so.
Speaker 2 (18:58):
Ripe for Perry.
Speaker 3 (19:00):
Totally, and I feel like especially this kind of like
very specific local LA parody is is just it's like
right up my alley.
Speaker 2 (19:10):
But also just I think.
Speaker 3 (19:12):
There's so many people who breathlessly will talk about these
absolutely stupid restaurants where you have to wait for years
to sit there while people shout at each other over
terrible house music, that the whole point of going to
the restaurant is just to be seen. It's it's like
(19:33):
almost a whole category of types of restaurants in LA
that are just for Instagram. Definitely, Like the food is
like it sucks a lot of terri and I don't
want to throw anybody under the bus or anything like that,
but I've found that this is almost like it's it's
existing maybe as like a separate group of restaurants to
the to the actual restaurants that we like to go to.
Speaker 2 (19:52):
What made you want to start doing this? And and
and are are.
Speaker 3 (19:56):
You surprised that like people have just like totally resonated
with it.
Speaker 7 (20:00):
Well, I started talking about food and stuff in general
on the internet because I feel like I have good
dayste if I do say so myself. Yeah, of course,
people like ask for my opinion and like my friends
and family and stuff like that, and I have very
strong opinions as well. Yeah, and I love to have
fun with it, and like I, you know, do make
(20:20):
fun of people, make fun of my friends. I make
fun of my not friends. So I just thought it
was like a great way to kind of encapsulate like
my personality while talking about things that I'm that I
love to do, like go to restaurants and stuff.
Speaker 2 (20:32):
And how long have you been?
Speaker 3 (20:33):
I guess were you an accidental I mean I would
say legitimate like influencer at this point, But does that.
Speaker 2 (20:39):
Feel like something that you actually tried to do.
Speaker 7 (20:41):
I don't know if I really tried to be an influencer,
would even like call myself that. I guess now we're
being called.
Speaker 2 (20:47):
Creators creators, yes, excuse me.
Speaker 7 (20:50):
But no, I just kind of just started working and
I just kind of started rolling with it.
Speaker 3 (20:54):
Yeah, because now you're doing legitimate restaurant reviews. Yes, where
you're going out and you're you're trying stuff, but it's
obviously kind of through your lens. Some people comment things
like this is the female Anthony Bourdain, which is very cool.
Speaker 2 (21:08):
It's just the highest Is that wild?
Speaker 3 (21:11):
I mean without hopefully a lot of the bad stuff
right right to a point right exactly?
Speaker 2 (21:17):
Uh where?
Speaker 3 (21:18):
You know? Where do you think we are in LA
right now? As far as the food, I think we're
in a weird spot.
Speaker 7 (21:24):
I agree.
Speaker 3 (21:26):
I'm curious what your what your thoughts are on, Like
are we in a bubble? Like what's going on?
Speaker 7 (21:31):
So I think that like back to what you were
saying before, the kind of like fake type of restaurants.
You know, I'm kind of grateful that they exist because
it gives like those types of people a place to go,
and they deserve to have fun too.
Speaker 2 (21:42):
So we don't have to be on it.
Speaker 7 (21:44):
I don't have to be around them. It's really perfect.
But overall, I think we're kind of in a place where,
like the internet has just been such a huge influence
in food, for better or for worse. I think it
helps restaurants. I think it also makes people forget about restaurants.
Like there's a couple of new places in LA like
Wilds and you and I were just talking about Max
and Helens. Yes, the internet has just completely blown up.
(22:06):
But then places like that in a couple of years
sometimes people tend to kind of forget and they're just
onto the new.
Speaker 3 (22:12):
Yeah, which I'm sure that is very cyclical and normal
for restaurants, but it does feel like exceptionally crazy in
LA where you also have this like social media component
to restaurants that makes them like tourist destination exactly.
Speaker 7 (22:26):
Yeah. But have you been to Porthos by the way,
Oh of course, So like there's classic places like that
that were grateful that they don't need, you know, the influencers.
Speaker 2 (22:35):
What about Islands? Have you have you hit Islands lately?
Speaker 7 (22:38):
That is like I'm a valley girl. Yeah, I love Islands.
I used to go there as a kid all the time.
Speaker 3 (22:42):
I there's a there's a place in Studio City or
Sherman Oaks rather with this the Islands and the Mendocino farms, right,
And it's like the greatest Sophie's choice ever because if
you're going to Mendo and you're like, ah, I'm trying
to do something healthy. I'm trying to do something just
like easy and quick. Well, I mean relatively speak.
Speaker 7 (23:00):
I hear it's all frozen, get out of town, that's
what I hear.
Speaker 3 (23:04):
Well, the people are telling there goes our Mendocino Farm sponsorship.
Thanks a lot. But in my head, yes, it's like, Okay,
I can get a salad and somehow that's sort of
healthy and I'm going there and compared to like, you know,
deep fried chicken fingers with six different kinds of fish,
French fries and ranch and all the dipping sauces. Yeah,
(23:25):
that I'm always kind of fighting, like don't my girlfriend.
I were like, if you say I want to go
to Islands, I have to say no. Like it's a
good game that we play over and over. So when
when you're thinking about restaurants that are that are popping
up right now, where do you like to go? That's
cool that it feels like it's it's not annoying.
Speaker 7 (23:44):
Yeah. I feel like, actually recently I kind of have
been feeling a little bit off like fine dining in general,
just because I feel like the chances of being disappointed
are so high because the bill is so steep.
Speaker 3 (23:55):
Yeah, but the risk is crazy. I went to a
place recently in Studio City and it was for two people.
Speaker 2 (24:01):
It was four hundred dollars in the valley.
Speaker 7 (24:05):
Yeah, I mean Studio City is basically the city.
Speaker 2 (24:08):
Now it's basically lost.
Speaker 3 (24:10):
I mean, and I was like, this has gotta be
and I won't say what it is, but it's like
a new trendy restaurant.
Speaker 2 (24:15):
You could look it up.
Speaker 7 (24:16):
I'm so curious, so I have to ask you.
Speaker 2 (24:18):
I don't want to.
Speaker 3 (24:18):
Talk ill, but I just it was like silly, and
I felt like I was being performed too.
Speaker 2 (24:23):
And I was like, just make the food.
Speaker 3 (24:24):
Yeah, and I know that that's like a cool thing
that people like, but it's strange. Sorry, go ahead, Sorry,
I forgot what was your question.
Speaker 2 (24:30):
I don't know. I well, fine dining. The risk is
very high because yes, cost.
Speaker 7 (24:35):
Yes, So I feel like I kind of gravitate more
towards casual dining. So like I love going to like
fuh restaurants. I love like Asian food in general, like Chinese, tie, Vietnamese,
all Korean. Oh my god, I can't believe I said
Korean last. Koreatown is so big. Oh, it's very fun,
like my friends and I go to Koreatown all the time,
and it's so lively and like you have a more
fun experience than spending four hundred dollars for two people,
(25:00):
like for special occasions. I do do that, but it's
definitely more foreign for you.
Speaker 3 (25:04):
I want to take a break. Can you stick around
with us for the next segment? Yeah, I want to
talk about the hit list, where you're going, where we
should check out for sure? And then for Thanksgiving. Oh,
we're all trying to decide what we're gonna do for Thanksgiving.
If you're gonna go pick up food, if we're going
to order food ron or you already said Portos, that's
a pretty good contender.
Speaker 2 (25:22):
It's a Thanksgiving of balls at Casa del Mark.
Speaker 3 (25:27):
Well, when you say it that way, I don't know
how we can't be appetized.
Speaker 2 (25:31):
I don't know what you're talking about.
Speaker 1 (25:34):
You're listening to KFI AM six forty on demand.
Speaker 3 (25:43):
I mean, Andy Reesemeyer, we're live everywhere on the iHeartRadio app.
Nice to see you this evening. I'm gonna keep saying
it nice to see you. It's a crutch that I
have on TV that I don't I've learned that I say,
nice to see you.
Speaker 2 (25:54):
Obviously, it's the dumbest thing. It doesn't work on the radio.
Speaker 3 (25:57):
I can get away with it at TV, not here
here with roneit from ronete Eats.
Speaker 7 (26:02):
Uh.
Speaker 3 (26:03):
This is the way you spell this account r O
n I t e A T five s's correct high
barrier tantry. But if you do find it, which many
people have on TikTok and also Instagram, you can follow
her there. I'm sure if you just do the first
(26:25):
part of the name roneite Eats like you don't see,
there's not another one with.
Speaker 2 (26:30):
Six asses and my name?
Speaker 7 (26:31):
Isn't that common?
Speaker 2 (26:32):
No, it is not.
Speaker 3 (26:34):
There was some some debate in the studio here before
you came here on how to actually pronounce it.
Speaker 7 (26:40):
Yes, I'm glad you bring that up. And it's in
my bio as well. It's row neat and you said
it so perfectly. Well.
Speaker 3 (26:45):
I read that and I was like, it's probably how
she says it. But producer Nikki, who I guess, is Israeli, right.
Speaker 5 (26:52):
I'm Australian, but I grew up learning Hebrews. We pronounced
it differently down there.
Speaker 2 (26:57):
Is it an Australian thing or just a you thing?
Speaker 5 (27:00):
No, it's an Australian Hebrew thing, which is like there's
literally five of us.
Speaker 2 (27:06):
Got it?
Speaker 3 (27:07):
Okay, well there you go and well out now four
because you live here so correct. Yeah. Well, Rony is
with us. And we're talking about restaurants and restaurant culture.
This is something that we were talking about in the break.
There's not a lot of Greek people in Los Angeles
and therefore there's not a lot of Greek restaurants. I
can think of truly, like two of them, like I
think the Great Greek and Sherman Oaks and Greekman's which
(27:28):
is in Echo Park.
Speaker 7 (27:30):
Silver and the one in Malibu that I love.
Speaker 2 (27:33):
What's the one in Melbury?
Speaker 7 (27:34):
What's it called?
Speaker 3 (27:38):
I haven't been there yet. Sounds that sounds fantastic. Is
Tony there like? Is he like actually or is it
just like a mythical I've.
Speaker 7 (27:44):
Never met Tony, but he has a free special dip.
You got free bread and dip when you sit there.
It's amazing and you can bring your dog.
Speaker 2 (27:52):
Everything about that is great.
Speaker 7 (27:53):
It's perfect.
Speaker 2 (27:54):
Here's your review of Greekmans.
Speaker 7 (27:56):
I'm going to eat this today. We are at Greekman's
and Silver Hot Date. Hot Date on a cozy little
Monday night dinner. I've never been here. I'm so excited.
Lives are really.
Speaker 4 (28:06):
Good so far.
Speaker 1 (28:06):
Let me show you.
Speaker 7 (28:08):
And there's a parking.
Speaker 3 (28:10):
Lots huge and there's some beautiful saganaky here.
Speaker 7 (28:16):
Are you joking?
Speaker 2 (28:17):
Are you joking?
Speaker 7 (28:19):
Charli xcx nod?
Speaker 3 (28:20):
So you know when you when you're doing this stuff,
uh is it? Do you do you tell the restaurants
that you're coming? You just come and do it sometimes? Also,
my friend Rob is in that video Shout Out Rob.
He gave me the idea to do the Worst Enemy videos.
Speaker 7 (28:35):
He does it for like furniture stuff, and he was
I was like, I should do that for restaurants and
he was like, go for it.
Speaker 2 (28:40):
That's hilarious.
Speaker 7 (28:41):
Love you, Rob. But yeah, sometimes the restaurant knows I'm coming,
and sometimes they're kind enough to comp my meal when
they know I'm coming. But I also just if I
really like a place, I like to promote it. So
I'd say it's probably like, I mean, I'm paying for
like a lot of my food that you see on
my page. But I'm also not trying to post like
anywhere that I don't like. I'm trying to like keep
(29:02):
it positive totally because it's so I mean, it makes
such a difference for these restaurants, and.
Speaker 3 (29:06):
It's absolutely I mean when I get a restaurant, it's
getting hundreds of thousands of views from a cool video
from somebody who's into it. Yeah. I think it really
makes a big difference.
Speaker 7 (29:15):
Yeah. Huge.
Speaker 3 (29:16):
The next question, I want to ask you last question
actually because we've got to get out of here soon.
Speaker 7 (29:19):
All right.
Speaker 2 (29:20):
Thanksgiving is this weekend.
Speaker 7 (29:21):
This week, this week, it's a whole Thanksgiving week one week,
Oh only one day thanks Week.
Speaker 3 (29:27):
We celebrate it for one day, but it feels like
it goes on forever.
Speaker 7 (29:30):
Yeah, there's friends Giving.
Speaker 2 (29:31):
What do you think? You're right?
Speaker 3 (29:33):
Thanksgiving went from being one day when we were young
to now being like an entire month long event. Yes,
what do you think the move is? If you are
a younger LA person and you're not doing a whole
family meal, do you think you go out somewhere? And
if so where or do you think you like grab
something and bring it home?
Speaker 7 (29:50):
I you know, I don't really know, like where is
open on Thanksgiving? But what I would do is take
the opportunity to support small restaurants and pick up some
food from them. I recently got a mac and cheese
from Bridgetown Roty in East Hollywood for my friends giving fun.
And I mean I love to cook too, but I
was busy, like I had worked that day, so I
just picked up from them, And like, I love like
(30:12):
supporting small restaurants, and I think it's a great opportunity
to do that.
Speaker 2 (30:15):
Bridgetown Roady very good.
Speaker 7 (30:17):
Oh you've been there?
Speaker 2 (30:17):
Oh yeah? Was there were there? The mac and cheese
was good.
Speaker 7 (30:19):
Yes, And I got a tin. I know you can't
see this on the radio, but my hands are very wide.
Speaker 2 (30:23):
Yeah.
Speaker 3 (30:24):
Well I would say, like like visualize like three or
four feet wide.
Speaker 2 (30:28):
May Yeah, yeah, that's pretty big.
Speaker 7 (30:30):
It was like huge.
Speaker 2 (30:31):
Did you have leftovers? That's all?
Speaker 7 (30:33):
Oh, yes, I had leftovers that I'm now bringing to
my like actual Thanksgiving.
Speaker 2 (30:37):
Correct.
Speaker 3 (30:37):
And then hit hit me with like another couple of
restaurants that people should really try right now.
Speaker 7 (30:43):
Well, Greekman's we already shouted out. I'm glad I brought
up Bridgetown Roty.
Speaker 2 (30:49):
Islands.
Speaker 7 (30:52):
I'm trying to think of like restaurants that aren't super
popular that like should get attention, but I'm drawing a blank.
Speaker 3 (30:57):
Well, you recently you went to Dunsmore, which I know
is incredible.
Speaker 7 (31:00):
Yeah, they don't need more, No, they don't. That's what
I'm saying. Like all the hot places, I'm like, they
don't need more attention.
Speaker 2 (31:06):
That's right. Well, we'll just wait, we're whispering, hold on what.
Speaker 7 (31:11):
Oh sorry, I'm consulting my partner because he has a
really sharp memory, unlike me. I mean we go to
saying Gabriel Valley a lot.
Speaker 2 (31:19):
Oh, yeah, Valley Boulevard, A lot of good stuff there.
Speaker 7 (31:22):
Yes, Oh, Paradise Dynasty just opened in Glendale and they're
in the old didn't I funk spot and I loved
it there, great dumplings, not too far away, don't have
to go all the way to the SGV.
Speaker 3 (31:32):
Yes where else that's good. I mean those are some
great places.
Speaker 7 (31:37):
Yeah.
Speaker 3 (31:37):
Well, happy holidays, Happy Thanksgiving week. Yeah you too, and thanks.
Speaker 2 (31:41):
For being here.
Speaker 3 (31:41):
If you want to find her on the internet, Ronite
eats r O n I T e A T with
five s's five s's, you can find her on TikTok
and Instagram. Check out her videos funny and informative. Thanks Andy,
Thanks for being here.
Speaker 1 (32:00):
Kfi A M six forty on demand
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